Tuesday, February 15, 2011

If you simmer some peanuts in your leftover smoked pork stock until they're as soft as cooked beans*, and then smoke the peanuts and stock for a few hours, and then use those smoked, salty, porky peanuts as the bean element in your chili ...

... you make a chili that tastes (in a good way) a lot like a chili dog.

Sooooo now you know how to do that.

*I've mentioned this technique before - simmered nuts, anyway, not specifically in smoked pork stock. At some point I plan to simmer some cacao beans.

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